Dayna Hoskin really knows how to bake up a storm.
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Carrot Cake The Aussie Way



Vegetables in a cake isn't a common thing, and yet nobody seems to bat an eyelid when they see a carrot cake! I guess it's just been a staple in cafes and bakeries for so long so long that we don't question it? But why do carrots work and not other vegetables? Simple, because carrots are sweet!  Carrot cake was actually originally created in the middle ages when sugar and other sweeteners were rare and extremely expensive. Carrots, with their high amounts of natural sugars, made for the perfect substitutes in all things ranging from puddings to cakes! - Just a bit of a tid bit there for you.

When I was in England with my mum and little sister we were bombarded with carrot cakes, literally in every café we walked into carrot cake was set up front and centre. But they looked different to the ones we're used to here in Aus, don't ask me how, they just did! so we always ended up opting for something else.

Well here we are almost a year later and I've finally gotten around to making a carrot cake, just the way we Aussies like it, heavily spiced, chunky and with ALOT of carrot.

MY TIPS FOR MASTERING THIS BAKE 
#1 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base, and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#2 To ensure that your eggs are mixed through your batter evenly, (as it is such a thick batter) whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#3 Other than that, this really is a simple cake! Just mix it all together, and throw it in the oven. No don't literally throw it!! 



carrot, carrot cake, vegetables, fruit cake, walnuts, frosting, cream cheese, baked goods, baking, cake, dessert, slice , sweet, most popular, recipe, hoskinshens,
Cake
Australian, English
Yield: 9Pin it

CARROT CAKE THE AUSSIE WAY

prep time: 30 minscook time: 45 minstotal time: 75 mins
When I was in England, literally in every café we walked into Carrot Cake was set up front and center, but they looked different to the ones we're used to here in Aus, don't ask me how, they just did! So, here's a 'Carrot Cake the Aussie Way'

ingredients:

Cake
2 cups self-raising flour
1 cup brown sugar
1tsp salt
1 1/2tsp ground cinnamon
1 1/2tsp ground allspice
1 1/2 cups vegetable oil
3 eggs
100g walnuts (roughly chopped)
3 cups carrot (grated)

Frosting
100g cream cheese
55g unsalted butter (small cubes)
1 cup icing sugar
dash of vanilla essence

instructions:

Preheat your oven to 180 degrees Celsius.

Prepare a 9-inch (23cm) diameter cake tin. Set aside.

Sift your flour salt and ground spices into a large mixing bowl.

Create a well in the centre of your dry ingredients and add your sugar,  walnuts and grated carrot, lightly whisked eggs and vegetable oil.

Combine thoroughly with a wooden spoon.

Pour cake batter into your pre-prepared cake tin and level it out with a knife or the back of your wooden spoon.

Place in the oven to bake for 45 minutes or until a skewer inserted into the middle of your cake is removed clean.

Move your cake to the fridge to chill before starting on your frosting.

Once your cake is cool to the touch, using a cake saw or bread knife level off the top (if it's not already level) to create a flat surface in which to ice.

Crumble up any cake you've shaved off the top and place uncovered in the fridge to momentarily dry out.

Meanwhile, place all your frosting ingredients into a clean mixing bowl, and beat with electric beaters until well combined and pale in colour.

Spread your cream cheese frosting on top of your cake, retrieve your cake crumbs, sprinkle them on top and serve.

NOTES:

EQUIPMENT 
9-inch (23cm) diameter cake tin 
x2 large mixing bowls 
grater 
sieve
wooden spoon 
electric beaters
bread knife
parchment or baking paper 

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
calories
676
fat (grams)
47.2
carbs (grams)
59.9
protein (grams)
9.7
Created using The Recipes Generator


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